PREPARATION

1. 1. In a mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1 tablespoon oil and 80 milliliters water. 
   2. Mix well and knead into a dough.  
   3. Keep at rest for 20 minutes.
   4. In another mixing bowl, add 150 milliliters tamarind pulp, 1/2 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon dry ginger powder, 1 teaspoon cumin powder, 1/2 teaspoon black salt and 60 grams sugar.
   5. Transfer into a blender and blend it well.
   6. In a mixing bowl, add blended mixture, 30 grams onion and mix well.
   7. In another mixing bowl, add boiled mashed potatoes, 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon r ed chili, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon dry ginger powder, 1 tablespoon ginger garlic paste, 1 tablespoon coriander, 1 tablespoon mint, 40 grams bread crumbs and 2 tablespoons corn flour.
   8. Mix all the ingredients well. 
   9. Take a small portion from the mixture and make a round flat tikki.
   10. Now, heat some oil in a pan, add prepared tikki and shallow fry till crisp and golden brown.
   11. Keep aside.
   12. In a mixing bowl, add 200 grams yogurt, 1/4 teaspoon salt, 1/2 teaspoon sugar and mix it well to make a smooth  mixture.
   13. Keep aside.
   14. Take a small ball from dough, sprinkle some flour and flatten it with a roller.
   15. Now, prick the flattened dough with a fork.
   16. Place a small bowl in the middle and wrap the dough.
   17. Cut the extra dough from sides with knife.
   18. Now, place it in a baking tray and brush with oil.
   19. Bake at 350°F/180°C for 15-20 minutes.
   20. Now, place the baked katori in a serving dish.
   21. Add, prepared tikki, puffed rice, papdi, prepared yogurt mixture, green chutney, prepared tamarind chutney, cha at masala, chopped onion and pomegranate seeds.
   22. Garnish with coriander.
   23. Serve.